Cook The Book: Pickled Grapes With Rosemary; Gingered Pickled Beets

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Serious Eats


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6 cups stemmed mixed red and green seedless grapes (about 2 pounds)

2 cups distilled white vinegar or white wine vinegar

2 tablespoons kosher salt

2 teaspoons sugar

3 cloves garlic, crushed and peeled

Leaves from 1 four-inch long sprig rosemary

1/2 teaspoon crushed dried red chile flakes

One 2-inch piece fresh ginger, peeled and sliced into about 8 thin disks (1/4 cup)

1 cup distilled white vinegar

2 teaspoons kosher salt

1 teaspoon sugar

1 1/4 pound red beets, peeled and very thinly sliced

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